SPROUTY CHICKPEA SALAD WITH TAHINI YOGHURT

Name: SPROUTY CHICKPEA SALAD WITH TAHINI YOGHURT
Ingredients: 2 cups cooked chickpeas (about 2 tins organic chickpeas, rinsed and drained); 1 cup mung beans; 1/2 cup alfalfa sprouts; 2 cups rocket; 2 stalks celery, finely chopped; 1/4 cup parsley leaves plus finely chopped stalks; 1/4 bunch basil, leaves roughly torn; 3 teaspoons dried mint (optional but delicious and can be used in lots of other dressings too); 4 asian shallots, white part finely chopped; 1/2 cup walnuts, roughly chopped; 1/4 cup raisins/sultanas/currants (whatever is on hand); 3 tablespoons mini capers; 1 green apple, finely sliced; 3 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; Sea salt; black pepper; 3/4 cup greek natural yoghurt or use coconut yoghurt for dairy free; 1 1/2 tablespoon tahini

brownpapernutrition.com

A bit like a waldorf salad but with a seriously nutritious punch! Loving my throw this in and throw that in, create with whatever is on hand salads that are roc

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Ingredients

2 cups cooked chickpeas (about 2 tins organic chickpeas, rinsed and drained)
1 cup mung beans
1/2 cup alfalfa sprouts
2 cups rocket
2 stalks celery, finely chopped
1/4 cup parsley leaves plus finely chopped stalks
1/4 bunch basil, leaves roughly torn
3 teaspoons dried mint (optional but delicious and can be used in lots of other dressings too)
4 asian shallots, white part finely chopped
1/2 cup walnuts, roughly chopped
1/4 cup raisins/sultanas/currants (whatever is on hand)
3 tablespoons mini capers
1 green apple, finely sliced
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
Sea salt
black pepper
3/4 cup greek natural yoghurt or use coconut yoghurt for dairy free
1 1/2 tablespoon tahini